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Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add diced bell peppers and cook until softened, about 3-4 minutes.

Add chicken thighs to the pot and brown on all sides, about 5-7 minutes.

Sprinkle paprika, cumin, salt, and black pepper over the chicken.

Add chopped tomatoes and green olives, stirring to combine.

Pour in chicken broth and add bay leaves.

Bring to a simmer, then cover and reduce heat to low.

Cook for 30-35 minutes, until chicken is tender and cooked through.

Remove bay leaves and stir in chopped parsley and lemon juice.

Serve hot with rice or crusty bread.

Spice Level:

Allergens